Add all of the ingredients to the vita-mix, and puree until smooth. Pour into a small glass bowl that will fit in your dehydrator. Taste and adjust seasoning -- it's going to get condensed in the dehydrator which will concentrate the salt/heat so resist the urge to kick it up at this point ;)

vegetables

2-3 bunches of broccoli

Trim the broccoli and save the heads for another dish. Peel the stems to remove the outer layer. Cut the stems into rough 1/2" cubes and drop into the sauce, submerging them completely.

Dehydrate for 3-4 hours at 105° F -- this thickens and concentrates the sauce and infuses the broccoli stems. Remove the cubes from the sauce and place on a teflex sheet and dehydrate for an additional 3-4 hours.

2 medium zucchini, cut on a spiral cutter on the thickest blade

Add the thick zucchini noodles to the glass bowl and toss with the remainder of the sauce, place on another teflex sheet and dehydrate 20-30 minutes.

toss the veggies with a wee bit of olive oil and nama shoyu and place on a teflex sheet for 20-30 minutes along with the noodles.

assembly

In a bowl, add the noodles, then the veggies and top with the broccoli cubes and whatever sauce is left from the noodles on the teflex sheet.

We picked up the kinpira peeler a couple of years ago for sushi making -- it's sort of a cross between a regular hand-held peeler and a benriner or mandoline with a cutting blade attached -- it comes in handy when you just want to julienne a single carrot.

Add all of the ingredients to the vita-mix, and puree until smooth. Pour into a small glass bowl that will fit in your dehydrator. Taste and adjust seasoning -- it's going to get condensed in the dehydrator which will concentrate the salt/heat so resist the urge to kick it up at this point ;)

vegetables

2-3 bunches of broccoli

Trim the broccoli and save the heads for another dish. Peel the stems to remove the outer layer. Cut the stems into rough 1/2" cubes and drop into the sauce, submerging them completely.

Dehydrate for 3-4 hours at 105° F -- this thickens and concentrates the sauce and infuses the broccoli stems. Remove the cubes from the sauce and place on a teflex sheet and dehydrate for an additional 3-4 hours.

2 medium zucchini, cut on a spiral cutter on the thickest blade

Add the thick zucchini noodles to the glass bowl and toss with the remainder of the sauce, place on another teflex sheet and dehydrate 20-30 minutes.

toss the veggies with a wee bit of olive oil and nama shoyu and place on a teflex sheet for 20-30 minutes along with the noodles.

assembly

In a bowl, add the noodles, then the veggies and top with the broccoli cubes and whatever sauce is left from the noodles on the teflex sheet.

We picked up the kinpira peeler a couple of years ago for sushi making -- it's sort of a cross between a regular hand-held peeler and a benriner or mandoline with a cutting blade attached -- it comes in handy when you just want to julienne a single carrot.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.